Evaluation of vegetable oil soft cheese-like as affected by natural phenolic antioxidant extracted from apple skin
Abstract: Soft cheese was prepared from ultrafiltred (UF) milk retentate containing either 8% milk fat respective milk or fat –oil blend (milk fat+ sesame oil + olive oil; 2:1:1) and supplemented with 20-100ppm apple skin extract as natural antioxidant and evaluated when fish and during cold storage for 30 days. Moisture, acidity, pH values, lactose content and sensory evaluation of cheese were determined. The antioxidant activity and phenolic compounds content were estimated. The supplementation of retentate with different ratios of apple skin extract induced significantly increasing in total phenolic compounds content.
Pasteurization of retentate increased its total phenolic content and antioxidant activity. On the other hand, adding 3% NaCl to retentate slightly induce reducing in the total phenolic content and antioxidant activity. However, the antioxidant activity and scores of sensory evaluation were decreased gradually in all cheese samples during storage periods. Soft cheese supplemented with apple skin extract gained higher flavor score and general acceptability than control samples. When fresh and during cold storage.
Publication year 2009
Organization Name
serial title J. of Home Economics
Author(s) from ARC
External authors (outside ARC)
    عبير فؤاد زيان معهد بحوث تكنولوجيا الأغذية ، مركز البحوث الزراعية ، الجيزة، مصر
    وحيد أحمد رجب معهد بحوث تكنولوجيا الاغذيه
Publication Type Journal
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